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PREP TIME: 20 minutes
COOKING TIME: 40 minutes
MAKES: 6, 1 cup servings

INGREDIENTS
— 2 tbsp Vegetable oil
— 1/2 small pepper Dried New Mexican chili pepper, whole
— 1 1/4 cups Fresh onions, peeled, diced
— 1 tsp Ground cumin
— 1 1/2 cups Fresh sweet potatoes, peeled, cubed 1/2”
— 6 cups Canned low-sodium black beans, drained, rinsed 3/4 cup Orange juice
— 1 cup Low-sodium chicken stock
— 1 tbsp Red wine vinegar
— 1/4 tsp Salt
— 1/4 tsp Ground black pepper
— 4 cups Fresh Swiss chard, no stems, chopped

DIRECTIONS
1️⃣ Heat vegetable oil in a large pot. Cook chili pepper and onions for 1-2 minutes.
2️⃣ Add cumin and cook for 2 minutes.
3️⃣ Add sweet potatoes, black beans, orange juice, and chicken stock. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are tender.
4️⃣ Remove chili pepper and discard.
5️⃣ Add vinegar, salt, and pepper.
6️⃣ Add Swiss chard. Cover and continue cooking until Swiss chard is tender. Serve hot. May serve over brown rice or whole-wheat couscous.

All information provided by the U.S. Department of Agriculture — fb.com/USDA

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